*  Exported from  MasterCook  *
 
                       RASPBERRY HONEY-ALMOND PARFAIT
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----HONEY-ALMOND PARFAIT-----
      1/2   c            Whipping cream
    1       lg           Egg
    1       lg           Egg yolk
    3       tb           Honey
      1/2   ea           Vanilla bean, split the long
                         -- way, seeds removed and
                         -- reserved, OR
      1/2   ts           Vanilla extract
    2       oz           Almonds, sliced (about 2/3
                         -- cups), toasted, (at 350 F
                         -- for 10 minutes), cooled
                         -----RASPBERRY PARFAIT-----
   14       oz           Raspberries, fresh (about
                         -- 3 1/2 cups), OR
   30       oz           Raspberries, frozen, thawed
                         -- and drained
      1/3   c            Sugar
    1       c            Cream, whipping
      1/3   c            Egg whites, (slightly more
                         -- than the whites of two
                         -- large eggs)
      1/2   c            Sugar
    2       tb           Framboise, (raspberry
                         -- brandy) OR
    2       tb           Raspberry liqueur
                         -----RASPBERRY SAUCE (OPTIONAL-----
   14       oz           Raspberries, fresh OR
   30       oz           Raspberries, frozen, thawed
                         -- and drained
      3/4   c            Sugar
      1/4   c            Water
    1       ea           Lemon, juice of
      1/2   c            Cream, whipping
   16       ea           Raspberries, whole
                         Almonds, sliced, toasted
                         -- (opt)
 
   For Honey-Almond Parfait:
   ÿÿÿÿÿÿÿÿ  
        Place the outer ring of an 8-inch springform pan on a flat serving
   plate; put it in a freezer.
   
        Whip 1/2 cup of the cream until stiff; refrigerate.
   
        In the top of a double boiler or mixer bowl that fits snugly into a
   saucepan, whisk together egg, egg yolk, honey and vanilla seeds. Place
   this container over a pan of boiling water and whisk vigorously until
   lightly thickened, 5 to 7 minutes.
   
        Remove from heat and continue beating until thick and completely
   cooled.
   
        Fold in the almonds and reserved whipped cream.  Pour the mixture
   into the chilled springform mold.  Dip a finger in cold water and run it
   around the top rim of the mixture, forming clean edge.  Return it all to
   the freezer.
   
   For Raspberry Parfait:
   ÿÿÿÿÿÿÿ  
        Coarsely mash 14 ounces of raspberries in food mill, processor or
   with the back of a large wooden spoon.  Place the fruit in a saucepan with
   1/3 cup of sugar and bring the mixture to a boil.  Boil gently, stirring
   often, for 5 minutes. Strain the cooked fruit mixture to eliminate any
   seeds.  Transfer to a shallow bowl and cool in a freezer or refrigerate.
   
        Meanwhile whip 1 cup of cream until stiff; refrigerate.
   
        Beat egg whites until they form soft peaks; then gradually add 1/2
   cup sugar and continue to beat until stiff and shiny.  Partially fold in
   thge cooked raspberry puree and framboise; add whipped cream and gently
   fold until blended.  Pour the mixture over the honey-almond layer in the
   springform mold, smoothing the top with a spatula.  Freeze for several
   hours or overnight.
   
   For Raspberry Sauce:
   ÿÿÿÿÿÿÿ
   
        In a saucepan, combine all of the sauce ingredients except lemon
   juice. Bring to a boil, then boil gently, stirring, for about 7 minutes.
   Reduce the heat and stir in the lemon juice.  Keep warm.
   
        To garnish, remove parfait from freezer.  Carefully release
   springform ring (if difficult, warm ring slightly with your palms).
   Whip 1/2 cup cream until stiff; form decorative border or rosettes
   around the top and bottom edges of the parfait by piping whipped cream
   through a pastry bag fitted with a star tip.  Arrange 2 raspberries and 2
   or 3 almond slices on top of each serving.  Cut into wedges.  Serve with
   warm raspberry sauce, if desired.
   
        Source:  New York’s Master Chefs, Bon Appetit Magazine
        :  Written by Richard Sax, Photographs by Nancy McFarland
        :  The Knapp Press, Los Angeles, 1985
   
        Chef:  Stanley Kramer,  Oyster Bar and Restaurant,
        :      Grand Central Station, NYC
  
 
 
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